Bright Pasta Salad with Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Barilla Tri-Color Fiori, 10 oz1/2 Large red pepper, chopped1/2 Meduim red onion, sliced thin1/2 cup raw baby spinach20 cherry tomatoes, halved5 tbsp Fat Free Sun-Dried Tomato Vinaigrette Salad Dressing1 tbsp grated Parmesan Cheese1/2 tsp OreganoSalt and pepper to taste
Cook pasta until barely tender. Meanwhile, chop veggies.
Drain pasta, put into large bowl with veggies. Add dressing and toss to coat. Stir in spinach, oregano, and cheese, and add salt and pepper to taste.
This is best if you can make it the night before and let it sit, covered, in the fridge overnight. The flavors really get into the pasta that way and it makes a much tastier salad. It's great right away, too, though, so it's ok if you can't wait!
This can be tweaked in a million ways. One of my favorite swaps is adding sliced black olives and some feta cheese instead of the parmesan. Of course, this will change the nutritional values.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANTIGEN.
Drain pasta, put into large bowl with veggies. Add dressing and toss to coat. Stir in spinach, oregano, and cheese, and add salt and pepper to taste.
This is best if you can make it the night before and let it sit, covered, in the fridge overnight. The flavors really get into the pasta that way and it makes a much tastier salad. It's great right away, too, though, so it's ok if you can't wait!
This can be tweaked in a million ways. One of my favorite swaps is adding sliced black olives and some feta cheese instead of the parmesan. Of course, this will change the nutritional values.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANTIGEN.
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 0.8 g
- Cholesterol: 0.4 mg
- Sodium: 136.4 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.7 g
- Protein: 4.2 g
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